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. 2020 Jul 31;27(3):dsaa016. doi: 10.1093/dnares/dsaa016

Figure 2.

Figure 2.

Unique terpenoid profiles in leaf tissue of four culinary herbs. The five most detected terpenoids are indicated for each culinary herb, and remaining terpenoids are classified as ‘Other’. Terpenoid levels are the average of three replicates, measured in nmol per gram of fresh weight.